Shrimp Tempura Bento
Shrimp Tempura – A great tempura lies in the batter, which should produce crispy, airy, light, and non-greasy tempura. Try my recipe!
Shrimp Tempura Bento Recipe
Serves 1 | Prep Time: 30-40 Minutes | Cook Time: 10 Minutes
6 shrimp or tiger prawn, shelled, deveined and tail on
3 pieces Italian squash or zucchini
3 pieces sweet potato (yam)
3 green beans
3 pieces kabocha (Japanese pumpkin)
Vegetable oil, for deep frying
Black sesame seeds
Baby Spinach and Tofu Salad
1 tablespoon Mizkan (Bonito Flavored) Soup Base
5 tablespoons water
1/4 tablespoon grated daikon
3 oz rice flour
1 oz all-purpose flour
1/2 tablespoon baking powder
1/4 tablespoon salt
1 tablespoon vegetable oil
1 egg yolk
150 ml ice cold water
3 small ice cubes
Rinse the shrimp and pat dry with paper towels. Cut the sharp tail off with a pair of kitchen scissors. This will avoid excessive splattering while deep-frying.
To avoid the shrimp from curling, cut a few shallow vertical slits at the bottom of the shrimp.
Prepare the other vegetable ingredients and lay on a flat surface or plate.
Prepare the dipping sauce in a small bowl and set aside.
Right before you’re ready to fry the tempura, mix all the ingredients of the Batter in a bowl, with a pair of chopsticks. Stir to combine well. The texture should have a runny consistency but a little lumpy is fine. Add the ice cubes in the batter.
Heat about 3 inches of oil in a flat bottom deep skillet to about 340 degree F for deep-frying. Stir the batter with a pair of chopsticks before coating the ingredients with the batter. Start off by frying the vegetables. Coat each piece of the vegetables with the batter and deep fry until light brown. Do not overcrowd the skillet so you might need to deep fry the vegetables in two batches. When the vegetables are done, transfer them out onto a dish lined with paper towels. To deep fry the shrimp, dip each shrimp in the batter and drop the shrimp into the wok, laying it flat on the skillet so the bottom part of the shrimp goes down to the skillet, which will make the lacy effect on the shrimp. Repeat the same for the other shrimp. When the shrimp turn yellowish and light golden in color and become crispy, dish out with a strainer or slotted spoon, draining the excess oil on a dish lined with paper towels.
Baby Spinach and Tofu Salad:
Tofu, cut into small cubes
Some shredded carrot
Mizkan Miso and Mustard Dressing
White sesame seeds
Arrange all the ingredients of the salad in the bento box. Drizzle some Mizkan Miso and Mustard Dressing on top of the salad and add the sesame seeds on top.
Assembling the Shrimp Tempura Bento:
Arrange the steamed rice in the rice compartment and top with some black sesame seeds. Next, prepared the salad according to the Salad recipe above. Place the salmon teriyaki and arrange the shrimp tempura and vegetables in the main compartment of the bento box. Add a little dipping sauce in the small compartment next to the tempura, save the remaining in a small bowl for dipping.
The bento is now done and ready to be served.
To make sure that the shrimp tempura stays crispy, prepare it the last.